Charred Corn Grits

"The Father Of All Days"

4 cups chicken stock

3 cups heavy cream

1 cup of your favorite yellow grits

3 whole corn on the cob

4 scallions

1 cup non-aged cheddar, white or yellow 

3 tablespoons butter


Bring the stock and cream just to a boil in a deep sauce pot.  Slowly whisk in the grits and reduce heat to a simmer.  Add a big pinch of salt and cook uncovered, stirring often, for about 1½ to 2 hours or until tender and very creamy.  


Meanwhile, while the grits are cooking, char the corn on a grill until well-charred and tender.  Add the scallions near the end and grill for 2-3 minutes.  Remove the corn husk and silk and then remove the kernels from the cob.  Stir the cheese, butter and corn into the grits and continue cooking for 5-10 minutes.  Taste for seasoning.  Roughly chop the scallions and top the grits with them before serving.